Instant Pot Bolognese

About This Recipe

A healthier spin on the classic meat sauce that you can use to make everything from low carb lasagna to high protein cauliflower gnocchi bolognese.

Ingredients

• 4 slices Center Cut Bacon (cut into strips)
• 1 Tbsp 16g Olive Oil
• 1/2 150g White Onion, diced
• 2 stalks (100g Celery, diced)
• 2 small (100g Carrots, peeled and diced)
• 5 cloves 25g Garlic, minced
• 1/4 C 20g Chopped Parsley, divided
• 1 lb Ground Beef (96/4)
• 28 oz can Peeled Tomatoes
• 1 C Red Cooking Wine*
• 1 Tbsp Dried Oregano
• 4 Bay Leaves
• 2 oz Grated Parmesan
• 1-2 Tbsp Balsamic Vinegar (optional)

Instructions

1. Cook the bacon using the sauté function and transfer to a plate once cooked, leaving the rendered fat in the pot.
2. Add the olive oil, onion, celery, carrots, garlic, 2 Tbsp (10g) of parsley, and a pinch of salt and pepper. Stir everything together, deglazing the pot, before pushing to one side and adding the ground beef.
3. Brown both sides of the beef, about 4-5 minutes per side, before mincing and mixing with the vegetables.
4. Once the beef is fully cooked, add the tomatoes, cooked bacon, wine, oregano, and bay leaves. Stir everything together, seal, and pressure cook for 30 minutes.
5. Once you've released the pressure, remove the bay leaves and break the tomatoes up using a spoon. Add the grated parmesan, remaining 10g of parsley, and optional balsamic vinegar.
6. Serve with your choice of pasta and top with more grated parmesan and parsley.